Killerton cider and apple cake

Puddings and cakes

  • Serves: 8
  • Preparation time: 30 minutes
  • Cooking time: 45 minutes


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1 large cooking apple, peeled and chopped
50g (2oz) sultanas
Scant 150ml (1/4 pint) Killerton Cider
110g (4oz) butter
110g (4oz) soft brown sugar
2 eggs, lightly beaten
225g (8oz) Clyston mill flour
1 heaped teaspoon baking powder
1 teaspoon cinnamon
Zest of 1 lemon, grated
1 tablespoon Demerara sugar


To taste our Head Chef's own version of this cake baked with Killerton ingredients, come to the Killerton cider and apple festival on 18 and 19 October 2014.


Pre-heat oven to 180°C, 350°F, gas mark 4. Grease or line with baking paper a 20cm (8in) cake tin. Soak the chopped apples and sultanas in the Killerton cider. In a separate bowl cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, little by little.


Sift together all the dry ingredients and fold into the mixture together with lemon rind. Add the soaked fruit and Killerton cider and gently mix in. Spoon into the prepared tin, scatter the Demerara sugar over the top and bake for 45-60 minutes.